Bring a fresh twist to fall entertaining when you include new and unique recipes at your dinner party or brunch. Coupled with beautiful centerpieces, edible flowers make amazing culinary creations and will delight your guests. The floral designers at Boyd’s Flowers think there has never been a better time to include a menu item with edible flowers than this fall.
Tie your fall festivities together with our Tiger Bowl, a keepsake bubble bowl vase in deep orange overflowing with the deepest autumn hues around. Deep purple carnations, lime green hydrangea, and orange gerbera daisies mingle for an overall effect of elegance. Perfect for impressing guests and complimenting your culinary designs.
This Nasturtium Pesto Recipe will amaze your guests and compliment your dinner party menu:
- 2 cups nasturtium leaves
- 1/2 cup thinly sliced nasturtium stems
- 1/2 cup toasted pine nuts
- 4 cloves garlic
- 1 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside. Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.
Impress guests and enjoy new food creations with edible flower recipes on your menu. Tell the floral designers at Boyd’s Flowers the highlights of your dinner party or share your favorite recipes with us!